Indian food is anything but bland. We love our food to be spicy, don't we? Adding spices to our food not only enriches the flavour and taste of our food, but also bring the goodness of medicinal benefits. How? you may ask. Here are a few spices and their medicinal qualities which make our food good for our health-
Cardamom
Ground cardamom is used in tea, curries, and rice as a flavour enhancer. This tasty spice has been used in traditional medicine for ages and is packed with health benefits. According to some data, cardamom possesses antioxidant capabilities and the ability to create molecules that can aid in the fight against cancer cells. Cardamom is used in the preparation of Indian sweets like Karaunji (a tiny pastry loaded with grated coconut, sugar, almonds, poppy seeds, and cardamom) and others.
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Turmeric
This bright yellow spice lends Indian dishes their distinct hue. It is a ginger root-relative. Turmeric is well-known for its anti-inflammatory qualities as well as its flavour and colour in Indian cuisine. Turmeric has been used as a spice and a medicinal herb in India for many years. Turmeric includes chemicals that have therapeutic benefits, according to studies. Curcuminoids from turmeric have been discovered to help reduce the frequency of heart attack patients after bypass surgery in preliminary tests.
Turmeric is also used as a dietary supplement to treat inflammatory arthritis, skin conditions, and gastrointestinal problems.
Coriander
No Indian curry is complete without the garnishing for coriander. Coriander has been used in Indian families for aeons to enhance the flavour and aroma of meals. Coriander is a culinary spice that helps to prevent food poisoning. It is related to parsley, carrots, and celery and comes from the (Coriandrum sativum) plant. It's also used in international cuisine. Coriander has many health advantages, including decreasing blood sugar and enhancing stomach, heart, and brain health. It also protects the skin and prevents infections.
Cinnamon
Cinnamon (Cinnamomum Verum), often known as Ceylon cinnamon, is a bushy evergreen tree of the Lauraceae family. It is the bark of this tree that makes the spice. It's used to season meats, rice, and warm apple juice. Cinnamon's therapeutic characteristics aid in treating a variety of ailments, including sore throats, stomach ulcers, tumours, fungal infections, and spasms.
Ginger
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Ginger has a long history of being used to treat nausea, discomfort, and inflammation and improve food digestion. It works particularly well for nausea associated with pregnancy, such as morning sickness. It has also been found to be as effective as pharmaceuticals in treating menstrual discomfort. Gingerol, which possesses potent anti-inflammatory and antioxidant effects, is responsible for many of ginger's therapeutic characteristics.
Clove
Clove (Syzygium aromaticum) is a tropical evergreen tree belonging to the Myrtaceae family, whose little reddish-brown flower buds are used as spices. Clove oil is particularly well-known for its therapeutic qualities. Clove oil relieves pain in joints, muscles, and connective tissue, especially in rheumatoid arthritis. It can be used to alleviate discomfort. It also aids in the treatment of skin irritation, bacterial infections, acne, and pimples, among other things.
Cumin
Cumin is a rich source of iron and has been used as a traditional remedy. Cumin contains antimicrobial and anti-inflammatory properties and is high in antioxidants. Studies have found cumin to help with digestion and reduce food-borne illnesses. According to certain studies, cumin powder can be used as a low-calorie diet to assist people in losing weight.
